Sunday, March 7, 2010
Now I realize why baker's get up at three in the morning to make donuts. They can take awhile! And although they might not of been as light and fluffy as professional donuts, they were fun to make and really yummy.
1 cup warm milk (110 degrees F/45 degrees C)
1/3 cup water
1 egg, beaten
3 tablespoons margarine, melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
2 quarts vegetable oil for frying
Add yeast, milk and sugar in a bowl. Let sit for 10 minutes. Add remaining ingredients and mix with dough hook until smooth. Let sit for 1 hours to rise.
Roll dough out to 1/4 inch thickness. With floured doughnut cutter, cut into 2 1/2 inch rounds.
Place doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil and drain onto paper towels.
I used the chocolate glaze recipe that I posted earlier on my too much chocolate cake. You can find the recipe here
I rolled the doughnut holes in powdered sugar.
Posted by Jennifer Railsback at 4:43 PM